Posted on August 24 2020
Vegan Quinoa Tabbouleh Recipe
This recipe is meant to be really easy, on average you can whip it together in 20 minutes. So, Tabbouleh is quick, filling, fresh, comforting, and nutritious of course. And it can be enjoyed out of the comfort of a bowl.
It’s a dish loaded with a variety of rainbow coloured veggies and balanced with whole grains also some healthy fats to satisfy your taste buds and to keep you nourished.
The high in protein quinoa
This edible seed has managed to stay popular for a while now. Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fibre, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E, and various beneficial antioxidants.
- Relatively much higher fibre than most grains.
- Quinoa has a low glycemic index. These properties have all been linked to weight loss and improved health.
- Appears to be very high in antioxidants. Sprouting increases their antioxidant levels even further.
- Studies show that quinoa can improve metabolic health, by reducing blood sugar, insulin and triglyceride levels.
- Excellent protein source
1 cup (170g) quinoa.
2 medium tomatoes, finely diced.
1 small cucumber, finely diced.
1 bell pepper, finely diced.
1 red onion, finely diced.
⅔ cup (15g) parsley, chopped
⅔ cup (15g) mint, chopped
juice of 2 limes.
1/2 tbsp. olive oil.
Cook the quinoa according to instructions on the packaging. Once cooked, place in a large salad bowl.
Finely dice the vegetables and chop the fresh herbs, then add to the salad bowl.
Squeeze in the lime juice, drizzle with olive oil and season to taste with salt and pepper. Mix everything well until combined.
Serves as a salad or side dish. Store covered and refrigerated for up to 3 days.